Il Ventisei Pinot Nero 2019 - Il Rio

Pinot Nero Il Ventisei - Il Rio

The Ventisei is obtained from pure Pinot Noir grapes. Hand harvest of grapes coming from the vineyard The Rio growing on clay soils. In the cellar the grapes are destemmed and subjected to partial carbon maceration and alcoholic fermentation at controlled temperature. After ripening aged 12 months in barrique with constant batonnage and in bottle for 12 months. The Ventisei has ruby ​​red color. The nose is delicate with scents of red fruit like cherry and cherry, and notes of rose petals drowned. On the palate it is warm, enveloping, the tannin is fine, and on the long end remain the sweet spices and tobacco.

Service

We recommend tasting it at a temperature of 16/18 in tulip goblets. Wine to drink immediately but if left a few years in the cellar can give great emotions.

pairing

Il Ventisei is ​​great with first courses, seconds of meat, to try with a tournedos.

Cellar: Il Rio

Il Rio is located in the town of Vicchio di Mugello, on the Tosco-Romagna Apennine, definitely an area not famous for the cultivation of vine. But just here to bet Paolo Cerrini. Orphan of Florentine birth, who in the early 90's decided to completely change life and devote soul and body to a project that at first sight could seem crazy, to plant Pinot Noir barbatelle at Mugello. In fact, Pinot Nero, a difficult grape, was brought to Tuscany by French troops following Napoleon, and he had grabbed it well, but then abandoned for the poor yield. Paul is a mild, friendly person who is willing to talk about his work and above all his vineyards. It has chosen this area for its special pedoclimatic conditions, terrain of clayey origin and strong thermal excursions between day and night. Today, the Rio farm develops on 2 hectares divided into two vineyards growing on clay soils. The first one is called The Rio, it has an extension of half a hectare and is located near the house of Paul, the second called The Benches is located along a small creek that flows downstream towards the Sieve. The vineyards that grow on clay soils are bred on guyot on lire as they do in Savoy and today next to the Pinot Noir we find Chardonnay and Sauvignon Blanc. In the cellar, vinification takes place with partial carbon maceration and refinements in barriques. Assuming paolo wines we can say that we are in front of a big Pinot Noir.